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Belgian   -   Shallot-Parsley Vinaigrette   adapted from Everybody Eats Well In Belgium

  • 1 Tablespoon Dijon Mustard
  • 1/2 Cup Red Wine Vinegar
  • 2 Large Egg Yolk -- optional
  • 1 1/2 Cups Vegetable Oil
  • 3 Tablespoons Shallot -- finely chopped
  • 2 Tablespoons Parsley -- finely chopped
  • Salt And Pepper -- to taste
Directions In blender or food processor, combine egg, mustard and vinegar. slowly add oil until incorporated. Add remaining ingredients and taste for seasoning.
Serves 2
Time to Make 0:00

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